Rhenish-style Sliced liver
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g liver (s), fresh beef liver (it is even more tender with veal liver)
- 4 medium onion (s)
- 2 medium apples, sour (e.g. Boskopp)
- 1 bunch thyme, (alternatively tablespoon dried)
- 1 clove garlic, (in the shell, just pressed on)
- 60 g clarified butter
- 40 ml calvados
- 100 ml apple juice
- 150 g sour cream or double cream
- a bit salt
- some pepper, freshly ground white
Print Recipe
Pin Recipe Instructions
- Water, clean and cut the liver into thin strips, cut the onions into thin half rings, peel and core the apples, cut into thin wedges and then cut them in half. Heat 40 g clarified butter in a large pan and let the onion take a little color. Add the apple pieces, let sear for another 4-5 minutes, add the thyme and deglaze with the apple juice, turn off the stove and let the apple and onion mixture continue to steep there.
- In a second pan, heat the remaining clarified butter, fry the pressed garlic clove and the liver strips briefly and vigorously (about 2-3 minutes), only now add salt and pepper and deglaze with calvados and remove the garlic clove. Add the onion and apple mixture (remove the thyme bunch beforehand), mix everything well, stir in the sour cream, season to taste and let it steep for a few minutes.
- Mashed potatoes are perfect with this.
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